Orange Sage Roast Chicken

1. 1

   Preheat oven to 350u00b0F.

2. 2

   Heat butter and 1 tbsp olive oil in a large frying pan over medium heat. Cook shallot for 2 mins, or until softened. Add 1/2 cup orange juice, 2 tsp chopped rosemary, 2 tsp chopped sage, garlic and wine. Bring to a boil then reduce heat to medium and simmer for 5 mins, until reduced by half.

3. 3

   Meanwhile, combine 1 tbsp orange zest with remaining olive oil and herbs. Season chicken then spread zest mixture evenly over chicken. Stuff with reserved oranges and herb sprigs. Truss chicken then transfer to a roasting pan. Cover loosely with foil and roast for 1 hour. Remove foil and roast for 30 mins, or until a thermometer inserted in the thickest part of the thigh reads 175u00b0F, basting occasionally with 1/2 of the wine mixture.

4. 4

   Transfer chicken to a serving platter. Transfer pan drippings to a clean saucepan and skim off fat. Add remaining wine mixture and bring to a boil, scraping off browned bits. Cook for 2 mins, until slightly thickened. Season. Serve sauce with chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.